I have realised that our food habits are defined by what you have grown up eating. Of course you change them as and how you see fit for your overall health and nutrition but what remains close to your heart is what you have eaten in your growing years with your family and friends. Delectable Indian Street food, Vada Pav is one such food that I have eaten all my life and can still get me drooling.
The recipe of Vada pav is very simple and yet there is a special flavor that will make it tasty to super tasty. There have been few street stalls in Mumbai who earn more than good restaurants by selling just Vada pav and there will be along queue of people from all walks of life to devour this simple and humble street food.
In Pune, It is the Garden Vada pav, Joshi wadewale, Rohit wada which are famous for their tasty recipe.
Part of Vada pav being popular is because of its ease of procuring ingredients as you do not need exotic food items and also its preparation as there is no chopping and cutting involved. It is just 2 ingredients and some spices.
It is also something that people can eat with ease while on the go and with its heavenly taste, very sought after street food.
This is amongst my ten favorite street foods and one that I love to eat when the weather is cool or rainy with my cutting chai, another habit formed while growing up. Recently it has been raining all mornings and afternoons and thus it is but obvious to make Vada pav as our lunch.
It used to be our evening snack or pre lunch snack when in college but now it is my lunch or dinner as it is too heavy as a snack or appetizer.
So here is a short list of ingredients for the very Delectable Indian Street food, Vada Pav.
Serves: 4 ppl
Prep time: 25 mins
Cooking time : 30 mins
Makes: 11-13 potatao Fritters/vadas
1 kg Potatoes
10 small garlic cloves
1 1/2 inch ginger
6-7 green chilies (mild)
1 C Coriander leaves chpd
1/2 tsp turmeric
Salt to taste
Oil for deep frying
For the batter
2 C chickpea flour
1/2 tsp turmeric
Salt to taste
Water To make Thick batter
2 tsp hot oil
Tempering For Vadas
2 Tbsp vegetable oil
2 tsp mustard seeds
1/2 tsp asafoetida
10-11 curry leaves
Fried Green chilies
Pressure cook the potatoes for up to 6-7 whistles. For those cooking in the instant pot, cook according to the instructions for potato cooking. See to it that they are well done to be mashed and can be formed into balls.
Crush the garlic, ginger and chilies in a mortar with a pestle. Do not grind them fine as you require unevenly crushed paste.
Peel the cool potatoes and mash them, leave few lumps of potato as it is.
Add salt to taste, pound ingredients, turmeric and coriander leaves to the mixture. Mix the well.
Now heat the oil for tempering, add mustard seeds. When it starts spluttering add the curry leaves and asafoetida. Immediately pour the tempering in the potato mixture.
Form round evenly shaped balls and keep ready for frying
Now mix all ingredients of batter in a big bowl and add sufficient water for a thick batter. It should not be thin and runny but thick enough to stick to the balls of potato mixture.
Add oil for deep frying in a deep frying pan. Heat the oil. Roll the potato balls in the batter and leave them in the hot oil. Remove from the pan when golden brown in colour. Do the same thing for the remaining ones.
Fry in batches, do not overcrowd the frying pan as it will not cook evenly.
Remove and keep aside for serving.
Slit the green chilies, apply a pinch of salt on the opening and deep fry in hot oil for a few seconds. Remove from oil and keep aside for serving.
How to serve
Cut open the pav/bread so that there is a cavity for the Vada/fritter to go in. Apply all the 3 chutney’s on the upper and lower side. Then put the vada inside and enjoy devouring it.
I have not written the quantity of water to be added to the batter as chickpea flour water absorption is different for different varieties. It is best to put water accordingly.
The green chilies that I have used is mild spicy, so adjust the spice according to your taste bud. Also the garlic cloves I procure in my area is small in size. So reduce the number if you are using large ones.
The hot oil in the chickpea flour batter will make the covering easily penetrable and not stiff while eating.
So, make this delicious recipe and enjoy having it along with your favourite beverage or on its own.
I always make a generous portion of chutney’s so I get enough leftovers for my other Spicy snacks like